Egg Muffins

Name: Egg Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 (2 each)
Ingredients: 10 large eggs; 1/2 cup cottage cheese*; 1/2 tsp salt; 1/4 tsp pepper; 1.5 cups chopped or shredded add-ins**

User Reviews

5.0

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
6 (2 each)
Calories
137 kcal
Course
Breakfast
Cuisine
American

Egg Muffins

Nancy Wheeler

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These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

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Ingredients

Servings

10 large eggs $1.47
1/2 cup cottage cheese* $0.50
1/2 tsp salt $0.02
1/4 tsp pepper $0.02
1.5 cups chopped or shredded add-ins** prices vary

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Instructions

Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking them or they'll become spongey. They'll puff up quite a bit as they bake and deflate as they cool. This is normal.
Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

Notes

*4% milkfat cottage cheese creates the softest egg muffins. You can use a lower fat cottage cheese, but it will affect the texture slightly.
**To make this recipe as budget-friendly as possible, check your fridge for any leftover ingredients that can be used as add-ins. You can use any meat, cheese, or vegetables. You'll need 2 Tbsp total for each muffin. Make sure they're finely chopped or shredded. We used spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese.
I used large eggs for this recipe, so make sure you have the correct size egg to keep the proportions the same.
I used large eggs for this recipe, so make sure you have the correct size egg to keep the proportions the same.
Mixing cottage cheese into the eggs adds more protein, more flavor, and helps keep the egg muffins super soft and tender (instead of rubbery). If you don’t like the texture of cottage cheese, don’t worry! It gets blended until smooth and creamy and you won’t even notice it.
Mixing cottage cheese into the eggs adds more protein, more flavor, and helps keep the egg muffins super soft and tender (instead of rubbery). If you don’t like the texture of cottage cheese, don’t worry! It gets blended until smooth and creamy and you won’t even notice it.
The eggs are seasoned simply with salt and pepper, but you could always experiment with other seasonings if you prefer.
The eggs are seasoned simply with salt and pepper, but you could always experiment with other seasonings if you prefer.
I used a variety of add-ins described in the post, like vegetables, cheese, and meat. I scavenged my fridge for this batch and made four flavors: spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese. See my suggested list of flavor combinations below!
I used a variety of add-ins described in the post, like vegetables, cheese, and meat. I scavenged my fridge for this batch and made four flavors: spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese. See my suggested list of flavor combinations below!